Magnolia Bakery Banana Pudding Recipe
Make this Magnolia Bakery banana pudding with simple steps, 6 ingredients, & no baking for an easy dessert just as good as the real deal!
Prep Time20 minutes mins
Chill time10 hours hrs
Total Time10 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American
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Servings: 12 servings
- 14 ounces sweetened condensed milk
- 1 1/2 cups cold milk
- 3 1/2 cups heavy cream
- 1 (5 ounce) package instant vanilla pudding mix
- 5 ripe bananas, sliced
- 18 ounces (~1.5 boxes) mini Nilla Wafers
In a large bowl, add the condensed milk and cold milk. Beat until they come together and look creamy.
14 ounces sweetened condensed milk, 1 1/2 cups cold milk
Add pudding mix to the same bowl, and beat again until all the lumps are gone. Cover and refrigerate the mixture for a minimum of 4 hours or up to overnight.
1 (5 ounce) package instant vanilla pudding mix
When ready to assemble, beat the heavy cream in a large bowl until stiff peaks form. Add the chilled pudding mixture, and beat until the mixture is fluffy and fully blended.
3 1/2 cups heavy cream
Assemble: Add a layer of Nilla wafers to the bottom of the pie dish followed by a layer of sliced bananas. Pour about 1/3 of the pudding mixture on top. Keep repeating the layers! Mound the top with more mini Nilla (or crushed) wafers and sliced bananas.
18 ounces (~1.5 boxes) mini Nilla Wafers, 5 ripe bananas, sliced
Cover and refrigerate for at least 6 hours or overnight! Enjoy immediately.
Serving: 1serving | Calories: 628kcal | Carbohydrates: 78g | Protein: 8g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 343mg | Potassium: 440mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1044IU | Vitamin C: 5mg | Calcium: 174mg | Iron: 0.3mg